Comments on: Cinnamon Latte Ice Cream

By: anthony k. adair

anthony k. adair — Mon, 02 Nov 2009 04:13:27 +0000

I have some problems with my web browser NetShark on your site. The monkeys are still in the system .

By: Shay

Shay — Wed, 16 May 2007 22:41:56 +0000

Thanks so much for all the recipes! I am now refering to you as my ice cream god.

I made this recipe this week. It turned out great! As for a response to some of the home ice cream makers and steps of the recipe:

1) I made this with instant espresso powder (I was lazy). I added 1 1/2 teaspoons along with the cream. I have not made it with reduced espresso, but using instant worked very well.

2) I have a cuisinart ice cream maker at home. I find that whipping the cream a little bit beforehand does infact improve the texture. My machine puts some air in the ice cream, but not quite enough (even for someone who likes dense ice cream).

By: Kieran

Kieran — Sun, 06 May 2007 15:37:31 +0000

If you have an ice cream maker that really spins as opposed to turning slowly, do not whip the cream! It’s only to make the ice cream lighter when the mix is not agitated enough during freezing to introduce air…

By: brian

brian — Sun, 06 May 2007 05:32:25 +0000

Hi Kieran, I’m seriously thinking of making this in the next week or so. One last question: I noticed the instructions for folding in the whipped cream and hadn’t seen this before in ice cream recipes I have. Given the abuse by the dasher in an electric ice cream maker, is this step critical? I’m game to give it a shot–it sounds like you might get a fluffier mixture, or perhaps some separation of flavors (coffee vs cream for the latte effect).

By: Kieran

Kieran — Thu, 26 Apr 2007 12:24:58 +0000

The biggest problem with coffee in ice cream is that it introduces iciness. That’s the real reason we reduce it. It does change the flavour a bit, but we don’t think it does so in a bad way…

For an ice cream maker, there are two basic types – one with a build in refrigeration unit and one without (you cool it in the freezer). The latter works just as well for single batches…

By: Jeanna

Jeanna — Thu, 26 Apr 2007 05:16:07 +0000

I bet it does taste more roasted. I love cinnamon ice cream and don’t see it too often. Any suggestions on what to look for in an ice cream maker?

By: brian

brian — Tue, 24 Apr 2007 14:29:02 +0000

This looks and sounds delicious. Most coffee flavored ice creams I have come across call for either coffee grounds (yuck) or instant espresso powder, which I’m satisfied with. How does reducing the espresso alter the flavor? More intense, I am sure, but I’m curious about the effect of boiling on the espresso (not implying that it is bad) apart from thickening. I imagine that the espresso may take on a more roasted flavor?

Looking forward to hearing about your trip to Mallorca and the orange sorbet. I was just thinking about oranges for sorbet and almost bought some blood oranges the other day (ended up with raspberries).